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Brussel Sprouts with Sausage & Candied Walnuts

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  • Author: Sarah Criddle


A festive veggie dish that dresses up the plain Brussel Sprouts and gives it a punch!


  • 2.5 to 3 cups of Brussel Sprouts
  • 2 tbsps. of olive oil
  • 1.5 cup of cooked breakfast sausage (place on a paper towel to remove extra grease)
  • 1/2 cup to 3/4 cup of chopped walnuts (I love nuts so the more the better)
  • 2 tbsp. of fresh cranberries (optional- if you use cranberries make sure you candy them well or they will be tart)
  • 2 tsps. of butter (or more)
  • 1 to 2 tbsp. of THM Gentle Sweet or Truvia or Pyure Stevia (if using erythitol or xylitol use 1/4 cup)
  • 1/4 tsp garlic salt
  • 1/8 tsp of nutmeg
  • 1/8 tsp of poultry seasoning
  • Salt & Pepper to taste


  1. Clean, cut and dry the Brussel sprouts.
  2. In a bowl mix the sprouts, olive oil and seasonings together.
  3. Add to a greased cookie sheet and bake at 400 degrees for 15 to 20 minutes.
  4. Stir occasionally to allow to cook evenly.
  5. While the sprouts are cooking, cook the sausage.
  6. Once cooked, place on a couple paper towels to remove the extra grease.
  7. In a small skillet add the butter, chopped walnuts and sweetener (you would also add the cranberries).
  8. Allow the nuts, butter and sweetener (and cranberries, if using) on medium heat for 6 to 8 minutes until toasted and coasted well.’
  9. Once the sprouts have finished you can place all the ingredients into a nice serving dish and stir well.
  10. Enjoy this S side dish!